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Brisket

Triumph2016Triumph2016 Posts: 5
Hi all. I’m a new “egger” and have been having fun with ribs, salmon, cod and now brisket. Thanks all for the recipes and suggestions. I made brisket twice. The first time I did 4.5 hours at 250, took it off and wrapped in foil and did another hour and then let it rest on a plate and it was very good. But I read how to make it better so this time I did 6 hours at 225 and then wrapped in foil and did another 2 hours at 200. Temp was 145 at wrap and 194 when removed. I then let it rest on a tray for 2 hours and when carves it was much fryer than I’d hoped. Not sure what happened? Note: my first one, I rubbed in seasoning and started cook 1/2 hour later. The second one (the more dry one) was marinated in spices and beer for about 3 days before cook. Also they were two halves of the same full brisket Any thoughts on what I did wrong? 
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